Greek Artichoke Chicken Sheet Pan Meal

It is such a pleasure being able to cook an entire dinner on just one sheet pan. I love using this method for a quick and easy dinner at the end of a crazy day. As a busy mom or working adult, there are always countless errands, chores, and work that needs to get done and sometimes a sheet pan meal is the only way to go. 

The prep is simple, clean up is minimal, and it’s fun serving all on one tray especially when dining al fresco!

The method is simple. Toss together a protein, chopped vegetables, condiments, and seasonings and throw them all on a sheet pan. Then you roast it all up on the same pan and serve straight from the oven. There are tons of ways to mix and match different proteins, sides, and vegetables so you never get tired of using this cooking method. 

This week, try this Chanukah themed, Greek inspired dish that is so simple to throw together. If you have the Prep + Rally annual subscription, just search “sheet pan dinner” in the search bar to pull up loads more recipes. There are also great sheet pan and one pot recipes in my cookbook Prep + Rally: An hour of Prep, a Week of Delicious Meals. Be sure to check them all out and utilize this life saving dinner cooking method!


  • 1 1/2 pounds chicken thighs, sliced into strips
  • 2, 8 ounce jars marinated artichokes
  • 1/2 red onion, sliced
  • 1 yellow bell pepper, sliced
  • 1, 8 ounce jar kalamata olives, drained
  • 1 lb brussel sprouts, sliced lengthwise
  • 1/3 cup mayo
  • 2 lemons, zested & juiced
  • 1 tablespoon minced garlic
  • 1 teaspoon salt
  • 1 teaspoon oregano
  • 1/2 teaspoon pepper


In a large bowl, add the sliced chicken thighs, marinated artichokes, red onion, bell pepper, olives, and brussels sprouts.
Then, in a small bowl, whisk together the mayo, lemon zest and juice, minced garlic, salt, oregano, and pepper.
Pour over the bowl of chicken and veggies and mix.

Preheat the oven to 425°F  and line a large baking sheet with parchment paper.
Pour the marinated Greek artichoke chicken mixture onto the lined baking sheet and spread evenly.
Bake for about 25-30 minutes, stirring once, or until the vegetables are tender and the chicken is cooked through.
Turn the oven to broil and broil for about 5 minutes, tossing halfway through to get a little char.